Orange-Scented Roasted Root Vegetables

This no-fuss side dish roasts while you're tending to the rest of the meal.

This no-fuss side dish roasts while you're tending to the rest of the meal.

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Ingredients

4 cups (1-inch) cubed peeled sweet potato

3 cups (1-inch) cubed peeled rutabaga

2 cups (1-inch) sliced parsnip

1 tablespoon vegetable oil

2 medium onions, each cut into 8 wedges

Cooking spray

1/3 cup packed brown sugar

2 tablespoons orange marmalade

2 tablespoons lemon juice

1 tablespoon sweet honey mustard

1/4 teaspoon salt

1/8 teaspoon ground red pepper

Dash of ground nutmeg

Nutritional Information

Calories 229

Caloriesfromfat 11%

Fat 2.8g

Satfat 0.5g

Monofat 0.7g

Polyfat 1.1g

Protein 3g

Carbohydrate 50.7g

Fiber 4.9g

Cholesterol 0.0mg

Iron 1.4mg

Sodium 148mg

Calcium 84mg

Calories 229

Caloriesfromfat 11%

Fat 2.8g

Satfat 0.5g

Monofat 0.7g

Polyfat 1.1g

Protein 3g

Carbohydrate 50.7g

Fiber 4.9g

Cholesterol 0.0mg

Iron 1.4mg

Sodium 148mg

Calcium 84mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 5 ingredients in a bowl; toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 45 minutes; stir twice.

Step 3

Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Pour over vegetables; toss gently. Bake an additional 15 minutes or until vegetables are tender.